I can never keep this straight, which of these fruit spreads doesn't have to be refrigerated?
jam, jelly, preserves, marmalade or a fruit spread
I was checking Smucker's website and they have the boysenberry flavor that I've gotten requests for and I need to know which spread doesn't need refrigeration. Can anyone help?
I can never keep this straight, which of these fruit spreads doesn't have to be refrigerated?
jam, jelly, preserves, marmalade or a fruit spread
I was checking Smucker's website and they have the boysenberry flavor that I've gotten requests for and I need to know which spread doesn't need refrigeration. Can anyone help?
Basically pure jams are your best bet, even though technically once opened, these state to refrigerate. However pure jams will hold their shape and not get runny normally if left at room temperature. Some marmalades will hold up but many are more of a jelly than a jam. Jellys have a gelatin in them which tends to make them runny at room temperature. Fruit spreads generally have a higher moisture content and may get messy at room temperature.
Preserves are usually more watery and so may get messy at room temperature. Remember to make a stiff buttercream dam before using a jam as a filling.
I do find some of the Smuckers, "Double the Fruit" jams can get a bit watery due to the high fruit content, so you may want to experiment first.
Hugs Squirrelly Cakes
Thanks. All this time I thought the fruit spread was the best way to go. But jams it is. I'm pretty sure they had boysenberry jam! Time to get started... Thank you so much!
For a filling? Sure, but use a pure jam, not a watery gelly type one and add the jam very gradually as sometimes it almost ends up looking curdled if you add it too fast or too much at a time.
Hugs Squirrelly Cakes
I've mixed some of my homemade strawberry jam with buttercream for a filling and it was yummy. My buttercream was half crisco /half butter. It was the cooked strawberry jam though not the freezer type.
Liz
I used a strawberry preserves with an all crisco BC and it worked rather well.. especially on chocolate cake
I've mixed some of my homemade strawberry jam with buttercream for a filling and it was yummy. My buttercream was half crisco /half butter. It was the cooked strawberry jam though not the freezer type.
Liz
Yes the freezer jam tends to get too watery when mixed in buttercream. Too bad though, cause I love it!
Hugs Squirrelly
Right back at you Daniela!
Hugs Squirrelly
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